Monitoring of Volatile Compounds of Ready-to-Eat Kiwifruit Using GC-IMS

Monitoring of Volatile Compounds of Ready-to-Eat Kiwifruit Using GC-IMS

Ready-to-eat kiwifruit has gained significant market value in recent years due to its convenience and the increasing consumer demand for healthy ready-to-eat snacks. The volatile compound content (VOC) in ready-to-eat kiwifruit is a crucial factor determining its flavor and aroma. VOC is an importan...

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Bibliographic Details
Main Authors:	Jiajia Yuan, Hongbo Li, Shangqiao Cao, Zhenbin Liu, Na Li, Dan Xu, Haizhen Mo, Liangbin Hu
Format:	Article
Language:	English
Published:	MDPI AG 2023-12-01
Series:	Foods
Subjects:	ready-to-eat kiwifruit GC-IMS volatile organic compounds (VOCs) quality indexes
Online Access:	https://www.mdpi.com/2304-8158/12/24/4394

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